Vegan Squash Mac & Cheese Bake
Inspired by Caitlin Shoemaker of Frommybowl.com, this Vegan Squash Mac & Cheese Bake is a cozy, plant-based take on classic mac and cheese. It combines roasted butternut squash with creamy cashews for a luscious sauce, topped with crispy panko for added crunch. With nutritional yeast adding a cheesy flavor, this dish is perfect for satisfying any comfort food craving in a wholesome way.
Ingredients
- 2 cups butternut squash peeled and cubed
- 1 cup raw cashews soaked in hot water for 15 minutes, then drained
- 3 cloves garlic minced
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon dijon mustard
- ⅓ cup nutritional yeast
- Salt and black pepper to taste
- 2 cups macaroni pasta cooked al dente and drained
- ½ cup panko bread crumbs
Instructions
- Preheat your oven to 400°F (200°C). Spread the butternut squash cubes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25–30 minutes or until fork-tender. (optional)
- In a high-speed blender or food processor, combine the roasted squash, soaked cashews, garlic, garlic powder, onion powder, dijon mustard, nutritional yeast, and ½ cup water. Blend until smooth, adjusting water as needed for a creamy texture. Taste and season with salt and pepper.
- Preheat the oven to 350°F (175°C). In a 9x13-inch baking dish, combine the cooked macaroni pasta with the butternut squash sauce, stirring to coat evenly.
- Sprinkle panko bread crumbs evenly over the top of the mac and cheese mixture.
- Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the topping is golden brown and crispy.